The 55 Types Of Deliciously Famous Soups Of The World The 55 Types Of Deliciously Famous Soups Of The World 130,271 Did you know that records of the first types of soups dated back to 6,000 BC? And that the main ingredient was the hippopotamus? Yeah.. it’s unimaginable but it’s true. Every culture in the world have their own types of soup. Some are thick, some are thin, some are spicy, some are taken with a side dish like bread. Below are soups drank by the world over. Ajiaco From Colombia, you have the Ajiaco, which ingredients typically include chicken, corn, at least two kinds of potatoes, sour cream, capers, avocado, and guasca. Albondigas A traditional Mexican meatball soup made with sauteed onions, garlic, broth, and tomatoes. Avgolemono Avgolemono in Greece means egg-lemon. This soup contains chicken, lemon and egg as it’s main ingredient. Borscht The strong red coloured vegetable soup from Eastern Europe that includes beet roots as it’s main.

Bouillabaisse Bouillabaisse, originating all the way from the city of Marseille of France, is usually a fish stock containing different kinds of cooked fish and shellfish which usually are complemented with garlic, orange peel, basil, bay leaf, fennel and saffron. Broccoli Cheese The perfect broccoli cheese soup is thick, creamy, and cheesy. Caldo verde From the province of Minho, Northern Portugal comes this soup made of mashed potatoes, minced collard greens, savoy cabbage, kale, onions and slices of chorizo. Callaloo The thick, creamy soup made with okra and crab meat from Trinidad and Tobago. Chicken Soup The world’s most famous soup made from chicken, simmered in water, usually with various other ingredients. Chlodnik A cold variety of borsch — beetroot soup traditional to some Northern European and Slavic countries made with sour cream, soured milk, kefir or yoghurt, radishes or cucumbers, garnished with dill or parsley. Clam Chowder credit A New England soup that contains clams with potatoes, onions and bacon. When done right, clam chowder should be rich and filling, but not sludgy or stew-like.

Its texture should be creamy without feeling leaden, like you’re sipping on gravy. Tender chunks of potato should barely hold their shape, dissolving on your tongue, their soft texture contrasting with tender bites of salty pork and briny clam. Cock-a-leekie From Scotland, the soup dish of leeks, potatoes, chicken stock and sometimes with a hint of prunes. Cullen Skink From the town of Cullen in Moray, on the north-east coast of Scotland comes the soup that is often served as a starter at formal Scottish dinners. Always thick with smoked Finnan haddock, potatoes and onions as its ingredients. Egg Drop A Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and green onion are also commonly added. Erwtensoep A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage. Faki soupa Lentils as it’s main, this Greek soup is both healthy and filling. It has since been made popular in the Middle East and Mediterranean. Others include onions, carrots, olive oil, parsley and possibly tomato sauce or vinegar.

Fanesca credit Traditional to Ecuador, Fanesca is usually served the week before easter and typically includes figleaf gourd, pumpkin, and twelve different kinds of grains (representing the disciples of Jesus), and salt cod (due to the belief that you must not eat red meat during these days). Fasolada Sometimes referred to as the ‘national food of the Greeks’. Fasolada is a soup of dry white beans, olive oil, and vegetables. French Onion Soup An onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings. Fufu and Egusi From Nigeria, Fufu and Egusi soup is made with vegetables, meat, fish, and balls of wheat gluten. Gazpacho credit Hailing from Spain, this vegetable soup is popular in warmer areas and during the summer, particularly in Spain’s Andalusia and Portugal’s Alentejo and Algarve regions. Gazpacho is a concoction of bread, tomato, bell pepper, garlic, olive oil, salt and vinegar. Ginataan A dessert soup from the Philippines whose name is derived from the Filipino word for coconut milk, ‘gata’, the main ingredient in the soup.

A very popular type of health soup found in Chinese & Korean communities made out of Ginseng roots. Chicken and other herbs and spices are often added to it. Goulash The Hungarian spicy dish, made of beef, onions, red peppers, and paprika powder. Goulash draws its name from the Hungarian word for a cattle stockman / herdsman. Gumbo Originated in southern Louisiana during the 18th century, gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. Harira Harira is a famous Moroccan soup that uses lamb, fresh tomatoes, chickpeas, and lentils, flavoured with harissa hot sauce. Hot and Sour Soup credit Hot and sour soup is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. Hot and sour soup is a lot like chili; every family has their own recipe, and each family thinks that theirs is the best.

Kimchi jigae A variety of jjigae or stew-like Korean dish made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. Lablabi A straightforward Tunisian garlic and cumin flavoured chickpea soup served over small pieces of stale crusty bread. Lobster Bisque Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of lobsters. Menudo A traditional Mexican soup largely made out of tripe and hominy. It is considered by some as a cure for hangovers. Minestrone From Italy comes this vegetarian soup, made thick with the addition of pasta or rice. Beans, onions, celery, carrots, stock, and tomatoes are commonly added to it. Miso soup Japan’s most famous soup made from fish broth, fermented soy and ‘dashi’. Mulligatawny Soup An Anglo-Indian curried soup which means ‘pepper water’ in Tamil. Iskembe Corbasi A type of tripe soup often seasoned with vinegar or lemon juice, prepared in Greece, Turkey and the Balkans.

Pasulj A type of bean dish also popular throughout the Balkan nations. It is normally prepared with meat, particularly smoked meat such as smoked bacon, smoked sausage, and smoked joints, and is a typical winter dish. Pho The Vietnamese beef/chicken soup cooked with scallion, welsh onion, cherred ginger, wild coriander, basil, cinnamon, star anise, cloves and black cardamom. Pozole A pre-Columbian soup made from hominy, with pork, chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice. Rassolnik, made with kidneys or giblets and pickles, is known for hangover relief because rassol, the brining liquid from pickles, contains vitamins which help the body to hold water and counteract dehydration produced by drinking too much , which causes hangovers. Sambar credit A South Indian stew made from pigeon peas, vegetables, tamarind and spices, Sambar is an everyday dish in Southern India.

One of the myth is that it originated in the kitchen of Thanjavur Marathas ruler, Shahuji, during the 19th century from the southern Indian state of Tamil Nadu. Shahji was trying to make a dish called amti, experimented with pigeon peas instead of mung bean, and tamarind pulp instead kokum, and the court named it sambhar after the guest of the day, Sambhaji, the second emperor of the Maratha Empire. Scotch Broth A filling soup from Scotland which principal ingredients are usually barley, a cut of beef or lamb, carrots, turnips or swedes, cabbage and leeks. Shark Fin A Chinese delicacy commonly served as part of a Chinese feast, usually at special occasions such as weddings and banquets as a symbol of wealth and prestige. Shchav A sorrel soup in Polish, Russian and Yiddish cuisines made from water, sorrel leaves, salt and egg yolks which is often served cold with sour cream. Solyanka Cabbage soup from Russia made of mainly three different kinds of main ingredient being either meat, fish or mushrooms.

All of them contain pickled cucumbers with brine, and often cabbage, salty mushrooms, cream and dill. Sopa Negra Black bean soup Costa Rican style made of black beans, chicken broth, eggs, fresh cilantro, onions, garlic and sweet pepper. Sour Soup A cold soup popular in the summertime in Bulgaria and the Republic of Macedonia made from yoghurt, cucumbers, garlic, nuts, dill, vegetable oil, and water. Tomato Soup Tomato soup, a very popular comfort food in Poland and United States, is made in a variety of ways. Tom Kha Gai Made with coconut milk, galangal, lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. Tom Yam One of the most famous dishes in Thai cuisine known for its distinct hot and sour flavours made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chillis.

Torpedo Found commonly in parts of Malaysia especially Penang, Sup Torpedo is a type of exotic soup that includes the penis of a bull as the main ingredient. It is reputed to be an aphrodisiac. Trahana credit Dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually consumed as soup found in Turkey, Greece, Egypt and Iraq. The Turkish tarhana consists of cracked wheat, yoghurt, and vegetables fermented then dried. The Greek trahana contains only cracked wheat and yoghurt. Vichyssoise A French style soup made of purÃ©ed leeks, onions, potatoes, cream, and chicken stock traditionally served cold. Waterzooi Means “watery mess’ in Dutch. Made of fish or chicken, carrots, leeks and potatoes, herbs, eggs, cream and butter. Zurek Russian Food | Love at First Taste! From inexpensive bistros and cafes to top class Russian restaurants , today Russia offer a wide range of delicious Russian dishes for you to taste, especially if you're in the city of St Petersburg or Moscow, the two biggest Russian cities. But you may wonder what you'll find on the table? Here are my answers...

A traditional meal in Russia is normally composed of three dishes, which are still available on all Russian menus. Hence, in the event you will decide to go for a Russian dinner or lunch, this is what you will find on the table: The starters – Zakuski – might be Russian salad or pancakes with caviar, pickles, homemade sauerkraut, vinegar vegetables and also pies with cabbage, minced meat or potatoes. It is interesting to know that Russian salad is always on the table of Russian people for any bank holiday or celebrations. The first dish - - is composed of meat soup with vegetables and grains such as Borsch, Solyanka, Shchi, or a fish soup Ukha or Rassolnik, a soup with pickled cucumbers. You should know that Russians have always attached great importance to soups. Every housewife knows a lot of recipes of soups for all occasions. The second dish - - is composed of fish or meat with a side dish prepared and served in one piece. An example is roast from a whole bird, suckling pig or ham. Exception is a jellied minced meat called Holodets.

Rice, buckwheat, potatoes, pasta, stewed cabbage are all very popular garnishes. Wondering also what you will drink? The most popular Russian alcoholic drinks are wine, Russian beer and, of course, Russian vodka. Among non-alcoholic traditional drinks, you will find berry water or so called Mors (my favorite☺), a sort of compote made of stewed fruit and a sweet drink resembling thin jelly known as Kissel. Old drinks such as Sbiten or Kvass are also famous Russian drinks and not found in the traditions of other nations. In addition, I must mention Russian Tea, which has been a very important part of Russian culture for generations. Together with pastries it completes the Russian meal. Do you want to know more about Russian food? If so, see below our list of most popular Russian dishes and drinks, and get acquainted with Russian food. LIST OF THE MOST POPULAR RUSSIAN FOOD Quick Links: Tips and Recommendations "Russian food is about salt, mustard, horseradish, onion, garlic and black pepper. They are the traditional set of seasonings that it is difficult to do without in a Russian kitchen.

In Spring and Summer they are supplemented by dill, celery and parsley - traditionally the country's favourite herbs". STARTERS A typical Russian meal starts with appetizers (zakuski), moves on to a hearty bowl of soup, followed by an equally hearty main course. Then it ends with a dessert. Caviar (Икра) Ikra is famous Russian black caviar (the roe of members of the sturgeon family), which has long been celebrated as a tasty and nutritious fish product - although in old Russia it was never considered a delicacy. Today, it is a very expensive Russian food and not really popular among ordinary Russians who prefer eating inexpensive red caviar on holidays, which is also more tasty. Photos of several Russian food: Kasha, Olivier Salad, Selyodka Salad, and Red Caviar. Olivier Salad (Russian salad/Оливье) Olivier is a traditional salad dish from Russia, which is also popular all over the world. It is made with diced potatoes, carrots, onions, pickled cucumbers, eggs, and beef (chicken, boiled sausage, ham). It is dressed with mayonnaise and usually sprinkled with parsley and dill.

A cheaper variation called Stolichny salad (Capital Salad) exists, but is less popular in our culture. Olivier is a very popular Russian food that has become one of the main courses served during New Year celebrations and many other holidays. Selyodka Pod Shuboy (Селёдка под шубой) Selyodka pod shuboy can be translated as Herring under a fur coat (shuba). It is a layered salad composed of diced salted herring covered with layers of grated boiled vegetables (potatoes, carrots, beetroot, onions). Like most Russian salads it is dressed with mayonnaise. Some variations of this dish include a layer of freshly grated apple. Grated boiled beetroot as a final layer gives the salad a rich purple color. Dressed herring salad is often decorated with grated boiled eggs. Holodets (Холодец) Holodets is jellied minced meat. The texture of it is like small pieces of meat in a cold jelly. There are also vegetable cuts, spices and sometimes eggs inside the jelly.

Classical Holodets is made by cooking pork parts that contain a lot of bone, skin and cartilage (such as legs, ears, and even hooves) or just beef. Holodets is the best meat appetizer with vodka and is a traditional dish for many Russian celebrations. Kasha (Каша) At least a thousand years old, Kasha is one of the oldest known dishes in Eastern European Slavic cuisine. Kasha is a cereal commonly eaten in Russia. It can be made from any cereal, especially oats, buckwheat, wheat, barley, millet and rye. There is a Russian proverb “Щи да каша – пища наша” (Shchi and kasha are our food), meaning that these two Russian dishes are all we need to live on. This only explains why it is a popular Russian food, very easy to find in any supermarket. RUSSIAN SOUPS Soups have always been important in Russian food because their roots belong to the past. Borshch (Борщ) Borshch or Borscht is one of the most popular everyday Russian dishes. It has a Slavic origin and can be found in Poland, the Ukraine and Russia.

Borshch is cabbage soup with a fatty meat-stock base and added beetroot, which gives it its characteristic dark red colour. Photos of several Russian Soups: Borshch, Ukha, Shchi, and Solyanka. Shchi (Щи) Shchi is a traditional soup of Russia where it has been known as far back as the 9th century, soon after cabbage was introduced from Byzantium. Сabbage is the primary ingredient in this soup. Shchi is relatively easy to prepare with or without various types of meat (beef, pork, lamb, or poultry). It was noticed that most Russian people do not get sick of shchi and can eat it daily! In fact, in almost every fridge in Russia, you can find a big pot of shchi cooked for several days. Solyanka (Cолянка) Solyanka is a thick, spicy and sour soup in Russian and Ukrainian cuisine. There are three basic types of Solyanka, with the main ingredient being either meat, fish, or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salted mushrooms, smetana (sour cream), and dill.

Ukha (Уха Ukha is a clear soup, made from various types of fish such as sturgeon, salmon, or cod. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley. Ukha is spiced with black pepper, saffron, nutmeg, and fennel seed. Many travellers visiting Russia claimed that Ukha is one of the best Russian soup dishes. Rassolnik (Рассольник) Rassolnik is known to have existed as far back as the 15th century. It is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variant of Rassolnik also exists. Name of the soup comes from “Rassol”, a liquid based on the juice of pickled cucumbers with some other additions. Rassol is also famous as a hangover treatment. MAIN COURSES Main courses in Russia are made of different types of Russian food. Surely you'll find something that you like.

Pelmeni (Пельмени) The Slavs acquired the technique of making Pelmeni from the peoples of the Eurasian steppes where there are dozens of different variations on the idea. Today they are one of the most popular dishes in Russian cuisine. Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough. The filling can be minced meat (pork, lamb, beef, or any other kind of meat), fish, or mushrooms. Pelmeni can be kept frozen for long periods of time with little loss of quality or flavor. So you can find them in every freezer in Russia. Russian main courses: Golubtsy, Chicken Kiev, Pelmeni, and Shashlik. Vareniki (Вареники) The name Varenik means "boiled thing", from the adjective Varenyy. Vareniki are kind of stuffed dumplings associated with Ukrainian cuisine. But they are believed to originate from Siberian influences and are really popular in Russia too. Vareniki are stuffed with cheese, mashed potato, cabbage, sauerkraut, hard-boiled egg or with a fruit filling.

Shashlik (Шашлык) The Shashlik is the most popular Russian food in Russia. It is hard to say when it appeared in the Caucasus, but it would appear to have been brought by nomads (Maybe Scythians? Arians? We do not know!): it is at their campsites that archaeologists find ancient braziers on legs, similar to those of today. Meat for Shashlik (as opposed to other forms of Shish-Kebab) is usually marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of herbs and spices. Meat can be lamb, pork, beef or chicken. Beef Stroganoff (Бефстроганов) From its origins in 19th-century Russia, Beef Stroganoff (or Beef Stroganov) this type of Russian food has become popular around the world. The name presumably derived from some member of the large and important Stroganov family or a diplomat, Count Pavel Stroganov.

Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sauce with Smetana (sour cream) and served over noodles, rice, or even French fries. Chicken Kiev (Котлета по-киевски) Chicken Kiev has traditionally been considered Ukrainian in origin. But the Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century. Then it was subsequently renamed Chicken Kiev by a Soviet restaurant. Chicken Kiev is a classic main dish of boneless chicken rolls stuffed with butter and a green onion mixture, then breaded, fried, and baked to a golden brown. Koriushka (Корюшка) This fairly small fish (smelt) has become a sort of “culinary symbol” of St Petersburg, inseparably associated with the arrival of the White Nights. Koriushka enter the River Neva to breed in May. The appearance of this fish at the market and in restaurants and cafes is associated with the start of summer. This seasonal delicacy is usually grilled or cooked in a frying pan in hot vegetable oil. Tasty Koriusaka gives off a slight aroma of fresh cucumbers.

Golubtsy (Голубцы) Golubtsy appeared in Russia in the 18th century, when French cooking became popular in St Petersburg. The dish got its name from the French practice of cooking pigeons wrapped in cabbage leaves – the Russian word for pigeon is “Golub”. Golubtsy is cabbage traditionally stuffed with meat (beef, lamb, pork). Rice is commonly added to the filling and seasoned with garlic, onion, and spices. It is usually served with smetana (sour cream). Golubtsy is perhaps the most homely of Russian dishes. RUSSIAN DESSERTS Among Russian food I must also mention Russian desserts, which a long time ago were called "zaedkami", that means "after-eaters". They were, and still are, served after the first meal, and honestly speaking are very tasty. Bliny (Блины) Bliny, pancakes, one of the oldest ritual dishes of the Indo-European kitchen that was made to celebrate the end of Russian Winter (compare the Celtic dialect words blyni and blyn meaning “end” and the related Indo-European glina meaning something soft). The pancake itself symbolized the sun.

In the Russian national cuisine bliny are still today the chief attribute of the popular Maslenitsa celebrations (“Pancake week”/Shrovetide). Bliny may be covered with butter, smetana (sour cream) jam, honey, or caviar. Fillings such as jam, fruit, potato, cottage cheese, cooked ground meat or chicken, chopped mushrooms, cabbage, and many others are rolled or enveloped into a pre-fried bliny and then the bliny are lightly re-fried. Typical Russian desserts: Bliny, Pishki, Syrniki, and Russian Apple Charlotte. Pirogi (Пироги) Pirog is a Russian pie that can have either a sweet or savoury filling. The name of pirogi (plural of pirog) is derived from the ancient Proto-Slavic word “pir”, meaning “banquet” or “festivity”. Pirogi are usually made from yeast-raised dough and stuffed with meat, cabbage, mushrooms, potato, fruit jams and many other fillings. The standard shape for pirogi is oblong with tapering ends, but rectangular or circular pirogi are also common.

They can be closed or open-faced. Usually, pirogi with a savoury filling are traditionally served (like pirozhki) as an accompaniment with soups or as zakuski. Pirogi with sweet fillings go perfectly for dessert with tea. Pirozhki (Пирожки) Pirozhki means a little pirogi, Pirozhki are individual-sized baked or fried buns stuffed with a variety of fillings. They are baked from yeast dough and often glazed with egg to produce the common golden colour. Pirozhki commonly contain beef, fish or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Sweet-based fillings could include stewed or fresh fruit, jam, or cottage cheese. Pishki (Пышки) Pushki, (one of my favorite) is a popular Russian dessert which reminds one of doughnuts (puffs, buns). Pishki are round with a hole inside sprinkled with powdered sugar. They are puffy, soft, moist and tender. If you want to try how tasty they are, go to the oldest cafeteria in St Petersburg, Pyshechnaya.

Syrniki (Сырники) Syrniki are cottage cheese fritters garnished with smetana (sour cream), jam or honey. In fact, the name syrniki is derived from the word syr (сыр), meaning “cheese”. Syrniki are made from creamy cottage cheese which may contain raisins for extra flavor, mixed with flour, eggs, and sugar. The soft mixture is shaped into cakes, which are fried in vegetable oil. The outside becomes crisp, and the center is warm and creamy. Sweet syrniki is a favorite Russian dish for breakfast or as a dessert. Russian Apple Charlotte (Яблочная шарлотка) This dish was invented in London in the early XIX century by a French chef in the service of Alexander I. Originally a dish called Charlotte à la Parisienne (Parisian Charlotte), later became a famous dessert around the world under the name Charlotte Russe (Russian charlotte). For the cooking of Russian Charlotte the form was spread with Savoyardy cookies or biscuits and then filled with Bavarian cream and whipped cream. The dessert should be cooled to harden.

During the reign of Stalin and the fight against “kowtowing to the West” the name was changed to Apple granny. At present Apple Charlotte is a sponge Pirog filled with sliced apples which is very easy to cook. Very tasty!!! Pryaniki (Пряники) Pryaniki are honey cakes, a sort of gingerbread. The name of pryaniki is derived from the adjective “Pryaniy” – spicy. The shape of a Pryaniki is usually rectangular, round or oval with a layer of icing sugar confectionery and a simple design on top. Historically, pryaniki is a symbol of the holiday, as the ingredients were not cheap. Nowadays, Pryaniki are cheap sweets loved by Russian Babushkas (Grandmothers) and children. RUSSIAN DRINKS Apart from tasty Russian food, there are also several Russian drinks on the Russian menu you should try out. Russian Vodka (Русская водка) Strangely enough, vodka did not originate in Russia. The story goes that its prototype – aqua vitae (“the water of life”) – was brought to Moscow by Genovese merchants in the 14th century.

Granted an audience to Dmitry Donskoy and flattered by his hospitality, they presented him with a vessel of a grape-based spirit. Since then it became gradually popular, firstly across Russia, and later around the world. If you want to combine Russian food with Russian vodka, then you should go to the Russian Vodka Room N.1 , the best Russian restaurant in St Petersburg, Russia. Several Russian Drinks: Beer, Tea, Kvass, Kissel, Mors, and Vodka. Russian Beer (Русское пиво) After vodka, Russian beer with its bitter taste of aroma of hops, is the second most popular alcoholic drink in Russia. The local beer is classified by color rather than fermentation process: Light, Red or Semi-Dark and Dark. There are also strong beers (6-10% alcohol). There were 561 beer producers operating in Russia in 2011. St Petersburg “Baltika” is among the largest beer producers. Some restaurants in St Petersburg have their own breweries. Anyway the beer is good, so give it a try! Mors (Морс) Mors, (one of my favorite juice drinks) is a refreshing drink made of berries.

Though cranberries are the most traditional choice, any berry in season can be used. At present, commercial brands in Russia offer anything from blackcurrant to raspberry. Compote (Компот) Compote is a traditional Russian drink. Before the XVIII century in Russia a drink from fruits and berries was known as Uzvar (stewed fruit). Uzvar was a festive drink served on Christmas Eve. It was prepared with dried fruits: pears, apples, prunes, plums, raisins. The word “compote” came into the Russian language from French in the XVIII century. Compote is now made of whole, or pieces of fresh or dried fruits cooked in water with sugar and spices. The compote is served either warm or cold. Kissel (Кисель) The name “Kissel” is derived from a Slavic word kisly meaning “sour”. The first mention of this fruit liquid dessert in Russia was in 997. Kissel consists of sweetened juice, thickened with arrowroot, cornstarch or potato starch. Russian kissel is made using little starch, so it can be drunk in comparison for example with Finnish kissel.

In Russia, the most popular flavours are cranberry, cherry, and red currant. It can be served either hot or cold. Kvass (Квас) The word “Kvass” derived from Old East Slavic kvas meaning “yeast” or “leaven”. The first mention of kvass took place sometime around 1553. Kvass is a fermented beverage made from black or regular rye bread. The alcohol content from fermentation is typically less than 1.2% (0.05% - 1.0%) so in Russia it is classified as a non-alcoholic drink. It is sometimes flavored with fruits or herbs such as strawberries, raisins or mint. Kvass is also used for preparing a cold soup okroshka. Kvass has been recently marketed as a patriotic alternative to cola. Soviet Champagne The Soviet Champagne dates back to the sparkling wine that Prince Golisym produced on his Crimean estate Novy Svet, which was awarded the Grand Prix at the world exhibition in Paris in 1900. Founded by Anton Frolov Bagreyev, this drink is very popular in clubs, bars and restaurants.

Georgian Wines Georgian Wines (my favorite) are lively and complex with their specific aroma. Their quality applies especially to the red table wines, among which pride of place goes to the long-established Muzukani (kept in oak casks for at least three years; dark red with a distinctive aroma), Saperavi (the dyer - naturally semi-sweet with a strong distinctive bouquet and harmonious taste), and also to the later Kindzmarauli (with a strong distinctive bouquet aroma and a velvety taste). TIPS & RECOMMENDATIONS Everyone has his/her own tastes when it comes to eat or drink. That's fine! But if you plan to visit Russia, you should really try out Russian food, including some of its desserts and drinks. Personally speaking, I believe that experiencing food abroad is a great way to gain an awareness of cultural difference! So see below what Russian food I suggest eat if you'll come. If you love meat you should try the legendary Shashlik, the favorite dish of many Russians, which is available in any sort and everywhere.

Shashlik is lamb, pork or beef cooked on a grill, marinated overnight in vinegar, dry wine or sour fruit-vegetable juice with the addition of herbs and spices. Also, you should try Beef Stroganoff or Chicken Kiev, they are both tasty, and both my favorite Russian food. If you're vegetarian, then any type of Russian salad will be fine. Also, you should try both soups, Borshch or Solyanka. In case you miss bread, no worries! Bread in Russia is the most respected food and is associated in Russian culture with hospitality. It is served regularly during the meal and in different ways. At the end of a meal a dessert is a must, so why not try their Russian apple Charlotte and/or their Pishki, Pirogi or Syrniki. Surely you will love it as much as I do.☺ For drinks, a Georgian wine fits perfectly with a dish of meat and potatoes, this is something you will hardly find in the West, so don't miss it. Also, any type of Juice "Compote" like the Mors is a must try.

Lastly, if you think to travel to St Petersburg in May, you must surely taste Koriushka, the culinary symbol of Sankt Petersburg. Of course you'll find many other types of Russian food on the menu, but with the dishes recommended here, you will be pretty much satisfied. From Russian Food return to Russian Cuisine or go back to the Home Page . Like this page? Was the information helpful? Help us grow our website by sharing "Russian Food" with others. If you’re in the mood to go the extra mile and buy us a drink it will help us to continue to run this website. We appreciate it, thanks! Spasibo! Soup Soup For other uses, see Soup (disambiguation). Soup , A Polish forest mushroom soup Main ingredient(s): Liquid (stock, juice, water), meat or vegetables or other ingredients Variations: Media at Wikimedia Commons: Soup Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg,rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews. Contents 4 As a figure of speech, 5 See also, 7 Further reading, History: Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels).

Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants. The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew. The word restaurant (meaning "something restoring") was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant for the shops. In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished Gentlewoman's Companion and it included several recipes for soups and bisques.

A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called The Restorator, and became known as "The Prince of Soups". The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making. Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. Commercial products: Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market. Canned: Dr. John T. Dorrance, a chemist with the Campbell Soup Company, invented condensed soup in 1897.

Today, Campbell's Tomato, Cream of Mushroom, and Chicken Noodle Soup are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year. Canned soup can be condensed, in which case it is prepared by adding water (or sometimes milk), or it can be "ready-to-eat," meaning that no additional liquid is needed before eating. Canned soup (condensed with liquid added, or "ready-to-eat") can be prepared by heating in a pan, on the stovetop or in the microwave. Such soups can be used as a base for homemade soups, with the consumer adding anything from a few vegetables to eggs, meat, cream or pasta. Condensing soup allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a "can full" of water or milk (about 10 ounces). Since the 1990s, the canned soup market has burgeoned with soups marketed as "ready-to-eat," which require no additional liquid to prepare.

Microwaveable bowls have expanded the ready-to-eat canned soup market even more, offering convenience (especially in workplaces) and are popular lunch items. In response to concern over the health effects of excessive salt intake, some soup manufacturers have introduced reduced-salt versions of popular soups. Dried: Asian-style soup mixes containing ramen noodles and seasonings are marketed by Western and Asian manufacturers as an inexpensive instant meal, requiring only hot water for preparation. In terms of Western-style cuisine, vegetable, chicken base, potato, pasta and cheese soups are also available in dry mix form, ready to be served by adding hot water and sometimes fresh ingredients such as meat or vegetables. Types: For a more comprehensive list, see List of soups. Soup is often served as the starter, first course, or entrée before a main meal. In 1970, Richard Olney gave the place of the entrée in a French full menu: "A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration".

Dessert: Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served hot or cold, Oshiruko, a Japanese azuki bean soup, Tong sui, a collective term for Chinese sweet soups, Sawine, a soup made with milk, spices, parched vermicelli, almonds and dried fruits, served during the Muslim festival of Eid ul-Fitr in Trinidad and Tobago, Fruit: Fruit soups are served warm or cold depending on the recipe. Many recipes are for cold soups served when fruit is in season during hot weather. Some, like Norwegian fruktsuppe, may be served warm and rely on dried fruit, such as raisins and prunes and so could be made in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, spices, or alcoholic beverages, such as brandy or champagne. Cherry soup is made with table wine and/or port. Starch, particularly potato starch, is used to thicken fruit soups, to make kissel.

Blåbärsoppa is a Swedish dish, that usually contains several kinds of berries (for example bilberries, raspberries, strawberries and/or lingonberries), sugar, water and the optional cider or, less commonly nowadays, champagne. The berries, sugar and water are boiled together to make a soup, which is then allowed to cool. When it's cold, cider or champagne are added, which makes the soup fresher and slightly carbonated. Cold and warm fruit soups are common in Scandinavian, Baltic, Middle, and Eastern European cuisines (e.g. nyponsoppa, blåbärssoppa, kissel, hideg meggyleves and krentjebrij), while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. They are also not seen in Japan, Southeast Asia or Oceania. Cold: Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a dessert tray.

An example of a savory chilled soup is gazpacho, a chilled vegetable-based soup originating from Spain. Another example is Mool Naeng Myun which is a Korean cold beef broth. Asian: Main article: A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. Many traditional East Asian soups are typically broths, clear soups, or starch thickened soups.

Traditional regional varieties: Asopao is a rice soup very popular in Puerto Rico., Ajiaco is a chicken soup from Colombia., Avgolemono is a Greek chicken soup with lemon and egg., Bajajou, a soup of Slovakian origin, is made with boiled beef intestines, chicken egg, onion and rice., Bird's nest soup is a delicacy in Chinese cuisine., Bisque is a thick, creamy, highly-seasoned soup, classically of pureed crustaceans, of French origin., Borscht is a beet-vegetable soup originally from Ukraine., Bouillabaisse, a fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa., Bourou-bourou is a vegetable and pasta soup from the island of Corfu, Greece., Caldo verde is a Portuguese minced kale soup, Callaloo is a thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago, Canh chua (sour soup) made with rice, fish, various vegetables, and in some cases pineapple is from Vietnam., Canja de galinha is a Portuguese soup of chicken, rice and lemon., Cazuela is a Chilean soup of

 medium thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together., Clam chowder is found in two major types, New England clam chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base., Cock-a-leekie soup is leek and potato soup made with chicken stock, from Scotland., Cullen skink, also from Scotland, is a fish soup made with smoked haddock, potatoes, onions and cream., Egg drop soup, a savory Chinese soup, is made by adding already-beaten eggs into boiling water or broth., Egusi soup, a traditional soup from Nigeria, is made with vegetables, meat, fish, and balls of ground melon seed.

It's often eaten with fufu., Etrog, a fruit soup made from the citron used in Jewish Ritual at the feast of Succoth, is eaten by Ashkenazi Jews at Tu Bishvat., Ezogelin soup is a traditional Turkish variety of lentil soup, also very common in Turkey., Faki soupa is a Greek lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar., Fanesca is a traditional cod soup from Ecuador., Fasolada is a traditional Greek bean soup., French onion soup is a clear soup made with beef broth and sauteed (caramelized) onions., Garbure is a traditional dish in Gascony (southwest France), midway between a soup and a stew., Gazpacho (from Spain and Portugal) is a savory soup based on tomato., Goulash is a Hungarian soup of beef, paprika and onion., Gumbo, a traditional Creole soup from the Southern United States, is thickened with okra pods, roux and sometimes filé powder., Halászlé (fisherman's soup), a very hot and spicy Hungarian river fish soup, is made with hot paprika., Íslensk Kjötsú

pa is a traditional Icelandic meat soup made with lamb and vegetables., Kharcho is a Georgian soup of lamb, rice, vegetables and a highly spiced boullion., Kulajda is a Czech sour cream soup., Kyselo is a traditional Bohemian (Krkonoše region) sour soup made from sourdough, mushrooms, cumin, potatoes and scrambled eggs., Lagman, a tradition in Uzbekistan, is made with pasta, vegetables, ground lamb and numerous spices., Lan Sikik is a Thai soup made with noodles, dried fish and tomato extract., Leek soup, a simple soup made from leeks, is popular in Wales during Saint David's Day., Lentil soup is popular in Middle Eastern and Mediterranean cuisines., London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th century London., Magiritsa Soup made in Greece and Cyprus using lamb offal., Maryland crab soup is made of vegetables, blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland., Menudo, a traditional Mexican soup, is with tripe (usually beef) and hominy., Michigan bean soup has been

 a staple for over a hundred years in the U.S.

Senate dining room in the form of Senate bean soup., Minestrone is an Italian vegetable soup., Miso soup is made from fish broth and fermented soy in Japan., Mulligatawny is an Anglo-Indian curried soup., Nässelsoppa (nettle soup), made with stinging nettles, and traditionally eaten with hard boiled egg halves, is considered a spring delicacy in Sweden., Nkatenkwan is a heavily spiced soup from Ghana based on groundnut with meat, most often chicken, and vegetables added. It is generally eaten with fufu., Noodle soup is the common name for a diverse collection of soups with varied ingredients, including (obviously) noodles., Okroshka is a cold soup of Russian origin., Partan bree is a Scottish soup made with crabmeat and rice, Patsás is made with tripe in Greece. It is also cooked in Turkey and the Balkan Peninsula., Peasants' Soup is a catch-all term for soup made by combining a diverse--and often eclectic--assortment of ingredients.

Variations on peasants' soup are popular in Eastern Europe, Russia, and Central Africa., Philadelphia pepper pot soup, a Philadelphia specialty, is traditionally made with tripe., Phở is Vietnamese beef/chicken soup with scallions, welsh onion, cherred ginger, wild coriander (Eryngium foetidum), basil, cinnamon, star anise, clove and black cardamom., Psarosoupa, a Greek fish soup, is made in various versions with a variety of fish types., Revithia is a Greek chickpea soup., Sancocho is chicken soup with vegetables in Latin America., Scotch broth is made from mutton or lamb, barley and root vegetables., Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines, is sour from the sorrel., Shchi, a Russian soup with cabbage as the primary ingredient., She-crab soup, from Charleston, South Carolina, is a creamy soup made with blue crab meat and crab roe., Sinigang, from the Philippines, is a clear sour soup made from tamarind paste and meat, fish, or vegetables., Snert (erwtensoep), a thick pea soup, is eaten in the Netherlands

 as a winter dish, and is traditionally served with sliced sausage., Solyanka - Russian soup on a meat, fish or vegetable broth with pickles, spices and smoked meat or fish., Sopa da Pedra, is a rich traditional Portuguese soup with lots of ingredients., Sopa de Peixe, is a traditional Portuguese fish soup., Soto, a traditional Indonesian soup made with turmeric, galangal, etc., usually contains either beef or chicken., Svartsoppa a traditional Swedish soup, whose main ingredient is goose and, sometimes, pig's blood, and is made in Skåne, the southermost region of Sweden.

The other ingredients typically include vinegar, port wine or cognac and spices such as cloves, ginger and allspice.

The soup is served warm with boiled pieces of apple and plums, goose liver sausage and the boiled innards of the goose., Split peas soup, a thick soup made in the Caribbean from split peas (chickpeas or garbanzos), usually includes "ground provision" vegetable staples and some type of meat., Tarator is a Bulgarian cold soup made from yogurt and cucumbers., Tomato soup comes in several varieties, with tomatoes in common., Tom yum is the name for two similar hot and sour soups with fragrant herbs from Laos and Thailand., Tarhana soup, from Persian cuisine is made with fermented grains and yogurt., Trahanas is a variation of the above soup using chicken and Halloumi cheese, "Tuscan bean soup" is an Italian classic, using cannellini and borlotti beans, and prosciutto, Vichyssoise, a French-style soup invented by a French chef at the Ritz Hotel in New York City, is a cold purée of potatoes, leeks, and cream., Waterzooi is a Belgian fish soup., Yukgaejang, a Korean spicy beef soup, also includes vegetables., Żurek, a Polish sour rye soup with sausages, is often served in a

 bowl made of bread., Ärtsoppa, Swedish split pea soup, served with mustard and fresh marjoram or thyme.

It is traditionally eaten as lunch on thursdays. It is served together with Swedish punsch as beverage and Swedish pancakes with preserved berries for dessert., As a figure of speech: In the English language, the word "soup" has developed several uses in phrase. Alphabet soup, a large number of acronyms used by an administration. The term has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet., "In the soup" refers to being in a bad situation., Primordial soup, the organic mixture leading to the development of life., A soup kitchen, a place that serves prepared food of any kind to the homeless., "Stone soup", a popular children's fable about a poor man who encourages villagers to share their food with him by telling them that he can make soup with a stone., Duck soup, a simple soup, stands for a task that is particularly easy., Duck Soup, title of a Marx Brothers' film in 1933., Tag soup, poorly coded HTML.

Question: Also containing fish, meat or mushrooms, what is the name of the thick, spicy Russian soup, the primary ingredient of which is pickled cucumbers?
Answer: SOLYANKA